sheng pu'er - gushu
An early spring Mao Cha, from old tea trees growing on Nannuo Shan, the mountain that inspired the name of our shop.
The dry leaves are green-grey in colour with sporadic shiny, downy buds. Infused, they give an intense brew; mellow, round and pleasantly astringent: a refreshing and thirst-quenching beverage.
What is Mao Cha?
Mao Cha –literally unfinished tea- is the name given to pu’er before it is compressed into cake. The fresh leaves are heated in a rotating drum or in a wok to prevent oxidation, then shaped into a long and tight form and sun-dried. Unlike green tea, which is dried at high temperature to deactivate all the enzymes responsible for oxidation, in Mao Cha there is still a small amount of enzyme responsible for a light oxidation during sun-drying.
Like Pu’er, Mao Cha is suitable for aging. Over the years, it gains depth, body and loose astringency. Not being compressed in a cake, Mao Cha ages faster than pu’er, as each leaf is in contact with air.
- ORIGIN: Nannuoshan, Menghai, Xishuangbanna, Yunnan, China
- MEANING: Nannuo mountain (nan nuo shan)
- CULTIVAR: Qiao Mu Da Ye Zhong
- HARVEST TIME: Early spring, 2013
- TASTE: Intense, brisk, slightly sweet
This photo gallery illustrate the first steps of pu’er production.The same day of the harvest the leaves are fired in a rotating drum or in a wok, heated by wood fire.